The thought that inspired us:
It is on a warm July afternoon that we find ourselves spending a few hours with friends, with our dear chef from the Baglioni hotel, London, Francesco: who shows us one of his old pastry recipe books brought from Italy, proudly tells us step by step the history of every expertly conserved recipe.
We are reminded of a rather curious and bizarre idea, we try to analyze them one after the other and try to break one in particular, a great classic! The diplomatico cake, and therefore recreate it with different, simple and innovative ingredients, the ones we love to call “superfoods“!
and this is a bit of the story of creativity that we want to express, through our passion for those foods that contribute to a diet rich in nutrients, fiber and vitamins, added here and there for the sake of the consumer! there is not a particular written rule or a so-called nomenclature for the so-called “superfoods”, however in this article we highlight the presence of RED BEANS, which contain precious nutrients called phytochemical compounds, also responsible for their color, protect against cancer and veins diseases. They also contain three times the amount of black bean antioxidants and are the number one in the antioxidant food ranking among 100 foods recently analyzed by the US Department of Agriculture. The basil, certainly among the most characteristic and recurrent foods of our Mediterranean cuisine, they are antihaemorrhagic and definitely help the Vitamin K to get acquainted with our organisms.
Basil: 2 bunches
black beans: 1 can of 125 g
Stevia sugar: 120 g + 70 g
milk: 1 l
Gluten free flour with 5 cereals: 180g + 100g
Yeast: 1 sachet of 7.5 g
Butter, a piece just to butter the pan
1 stalk of rhubarb
For the sponge cake we have created a wholemeal “Allinson Plain wholemeal” flour mix, enriched with a compote obtained from freshly smoked beans, in order to create a dark layer, with an unusual but inviting color. We replaced the classic sugar that is usually used for the sponge cake and cream, with a sugar enriched with “stevia” a super food that naturally sweetens, reducing the caloric intake, The proportion is 100 g of refined sugar equivalent to 66 g of sugar and stevia. Meanwhile, we are preparing the stuffing, whipping the eggs with stevia sugar and once you have the voluminous mixture, add the wholemeal flour and the mixture of beans previously blended. Let’s cook the stuffing for 45 minutes in the oven at 160 C.We move towards the preparation of the custard, it is composed in the classic way, with an electric mixer, but this time we add the basil leaves, previously rinsed and cleaned, blanched and blended together with the custard, so as to give it bright green color and an original flavor ! when the custard is well blended, it should be left in the refrigerator for two hours, and then gently spread between one layer and another of sponge cake, until a tall turret is made up as desired; it’s time to decorate it !! we chose figs and rhubarb for a contrast of color and basil, to recall the additional component of the cream!
The photographic technique used:
Fresh in-depth study on dark photoghraphy and still life, Marcella applies the techniques learned by her teacher Silvia Bifaro, a dark background, emphasizing the natural colors of the cake. stand out the brown of sponge cake, the green of the pastry with basil, and the rhubarb rose!
WE ASK YOU TO GIVE it A FEEDBACK, ANY OPINION ON THE PHOTOGRAPHS AND SIGN UP TO OUR BLOG, WE WILL BE REALLY GRATEFUL AND WE ASSURE YOU FUN AND ORIGINAL RECIPES!